I have 1.5 year old (from about July 2015) frozen beef suet in my freezer. It's vacuum packed, never been opened or defrosted, and I need to get started on a Christmas Pudding. Is the old suet safe? If so, will it have any negative effects on the pudding? [more inside]
posted by Jon Mitchell
on Dec 5, 2016 -
6 answers

Just received a pudding mold, anything I should keep in mind about using it? I've heard one should make an Xmas pudding months in advance - do I start now? Other questions as well! [more inside]
posted by miltthetank
on Sep 15, 2014 -
5 answers

Due to a very recent decision to cook Christmas Dinner (rib roast and Christmas Pudding) I need a quick version of an unsteamed pudding that I can make today and serve on Tuesday. Should be dark and succulent and fragrant. I am soaking the dried fruits in rum as I write this. Inventive Cooks please help me.
posted by lungtaworld
on Dec 22, 2012 -
4 answers

My SO loves rice pudding, and I would love to make him some. But I don't have a good recipe or know any secret techniques for making it come out fantastic. Can you help? I'm a good cook, but have never made pudding from scratch before, so keep it simple if you can, okay?
posted by DrGail
on Feb 17, 2010 -
17 answers

Molecular gastronomy filter: What delicious puddingy things should I make with agar agar (or gelatin or cornstarch)? I primarily eat salmon and pork belly, but I'm trying to branch out protein-wise. Looking for flavor ideas rather than recipes! [more inside]
posted by acidic
on Jan 7, 2010 -
6 answers

My Christmas pudding has just boiled for six hours and is now hanging happily. But what can I do with the water it boiled in? It smells so delicious and rich, buttery and brandy, yet I can find nothing through Google for ideas. Dessert soup? Sauce?
posted by bwonder2
on Dec 7, 2009 -
6 answers

I have neither pudding basin nor steamer. How can I improvise the equipment necessary to steam a Christmas pudding for hours and hours? For what it's worth I do have a rice cooker.
posted by hackly_fracture
on Dec 1, 2007 -
8 answers

I just made instant pudding with lo-fat almond milk (it's what I had on hand) and it didn't work- it never thickened into pudding. Why didn't it work? What is it about dairy milk that makes instant pudding work properly? Would it work with soy milk?
posted by hyperfascinated
on Apr 2, 2006 -
11 answers

Smooth banana pudding? Years ago I cooked a banana pudding that was made from scratch with ordinary ingredients, yet fairly easy (stovetop, no double boiler), but I've lost the recipe. Most the recipes I've found on the web so far call for instant pudding mix (icky), and all are giving directions for what is basically a custard with sliced bananas in it, instead of the smooth "banana creme" pudding I'm remembering. Do you have a recipe for something like this? Or alternatively, something using bananas that's so good, it's going to make me forget all about that silly old "smooth pudding" recipe?
posted by taz
on Apr 1, 2005 -
3 answers

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